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Directions

In a large bowl, mix together the chicken mince, breadcrumbs, parmesan, eggs, parsley, garlic, salt and pepper.

Divide the mixture in half and spread onto cling film and then roll out into 10-12” flat rounds. Keep in the fridge until ready to form.

Meanwhile, make the pasta sauce. Heat oil over medium heat in a saucepan. Add the bacon and onions. Cook until onions are caramelized and bacon is crispy about 10 minutes.

Add the garlic and chilli flakes and cook for a further 2 minutes. Pour in the passata and cook for about 10 minutes until it’s thickened. Then season with salt, pepper and sugar. Remove a few ladles of the sauce and set aside.

Add the cream cheese and stir through until melted. Bring to a simmer then add the cooked pasta and stir through.

Arrange one chicken round on a large piece of cling film. Put a layer of cheese on one of the chicken mince rounds. Then top with pasta and more grated mozzarella. Top with the second chicken mince disk and press the edges. Pull the cling film over and twist to seal.

Freeze for 2-3 hours.

Heat oil to 170º ready for frying. Coat the chicken disk in flour, then egg and finally breadcrumbs. Very carefully place the chicken disk into the hot oil. Spoon over hot oil onto the top. Remove when golden on the bottom, flip then return to the oil to brown the other side.

When golden, bake for 15 minutes to fully cook through.

Top with reserved tomato sauce and sliced mozzarella. Grill for 5 minutes until cheese is melted and sauce is heated through.